Yield: 6 servings
|1¼ pounds||Bitter melon|
|2 tablespoons||Salt; plus 3/4 ts|
|-- adapted from Madhur Jaffrey's World of the East|
|2½ teaspoon||Panchphoran powder (Indian five-spice)|
Trim the pointed ends of the melons and then halve them the long way.
Scoop out the seeds and discard. Cut the outer shells crosswise, on the bias, into ¼" wide strips. In a bowl, stir two tablespoons salt into four cups of water. Put in the melon strips and let them soak two hours, then drain, rinse under running water, and pat dry.
Peel the onions, halve longwise, and slice into fine half-rings.
Heat the oil in a large skillet over a medium flame. When hot, add the panchphoran and stir for ten seconds, to infuse the oil. Add the onions; stir-fry for two minutes. Add the melon strips, the remaining salt, and the cayenne. Stir-fry for 10 to 12 minutes, or until the melon is tender.
Submitted By SAM WARING On 09-03-95